Minestrone Soup

Ingredients

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Onions

  Raw

  ½ cup, chopped or 80g

• Garlic

  Raw

  4 cloves, minced or 12g

• Celery

  Raw

  ½ cup chopped or 51g

• Carrots

  Raw

  1 cup chopped or 128g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  3 ½ cup or 840g

• White beans

  Mature seeds, canned

  1 ½ cup or 393g

• Zucchini

  Summer squash, includes skin, raw

  1 cup, chopped or 124g

• Water

  Plain, clean water

  3 cup or 710g

• Salt

  Table

  ½ tsp or 3g

• Oregano

  Spices, dried

  ½ tsp, ground or 0.9g

• Thyme

  Spices, dried

  ¼ tsp, ground or 0.3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Macaroni

  Dry, enriched

  ½ cup elbow shaped or 53g

• Spinach

  Raw

  1 cup or 30g

• Basil

  Fresh

  4 tbsp, chopped or 11g

Directions

1. Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic, cooking until translucent, about 4 minutes.
2. Add the celery, carrots, and diced tomatoes. Bring to a boil, about 4 to 5 minutes.
3. Stir in the beans, zucchini, water, salt, oregano, thyme, and pepper. Cook for 15 to 18 minutes.
4. Add the macaroni and simmer for 12 minutes or until the pasta is cooked. Taste and adjust seasoning if needed.
5. Fold in the spinach and half of the chopped basil. Simmer for another minute. Serve hot, garnished with remaining basil.

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